Description
A luxurious yet rustic summer chowder filled with sweet fresh corn, tender potatoes, rich cream, and delicate Maine lobster. Smoky browned lardons deepen the flavor, making this a hearty but refined dish perfect for feeding a crowd.
Ingredients
3 cups baby waxy potatoes, diced to 1/2 inch (unpeeled)
6 lardons diced smoked beef
1 leek, diced to 1/4 inch and thoroughly washed
3 medium carrots, diced to 1/4 inch
1 bay leaf
Salt and black pepper, to taste
2 teaspoons herbs de Provence
4 tablespoons all-purpose flour
6 cups fish or seafood stock
2 cups heavy cream
6 cups fresh corn kernels (about 8 ears)
1 cup fresh peas
1 1/2 cups cooked lobster meat, chopped
2 teaspoons fresh parsley, minced (optional)
Instructions
- Place diced potatoes in a small pot, cover with water, and boil until tender. Drain and set aside.
- In a heavy Dutch oven, cook the smoked beef lardons until crisp. Remove and reserve, leaving rendered fat in the pot.
- Add leeks and carrots to the pot. Cook over medium heat for 8–10 minutes until leeks caramelize and carrots soften.
- Stir in herbs de Provence, salt, pepper, and flour. Cook for 2 minutes, stirring constantly.
- Add about 1/2 cup stock to loosen mixture; once thickened, add remaining stock.
- Add bay leaf and corn. Simmer 12–15 minutes.
- Pour in heavy cream, then gently fold in lobster meat, cooked potatoes, and peas. Simmer 3–5 minutes until heated through.
- Adjust seasoning and remove bay leaf.
- Serve hot, topped with parsley and the reserved browned meat pieces if desired.
Notes
For a creamier chowder, lightly mash some cooked potatoes before adding.
Add cayenne or crushed red pepper for heat.
Stir in fresh chives or tarragon at the end for an herbal finish.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 520
- Sugar: 10g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 135mg
